Cordero, Chiara;Kiefl, Johannes;Schieberle, Peter;Reichenbach, Stephen E.;Bicchi, Carlo
Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges
Anal Bioanal Chem
2014
407
169-191

Ewert, Alice;Granvogl, Michael;Schieberle, Peter
Isotope-Labeling Studies on the Formation Pathway of Acrolein during Heat Processing of Oils
Journal of Agricultural and Food Chemistry
2014
62
33
8524-8529

Meitinger, Michael;Hartmann, Sandra;Schieberle, Peter
Development of Stable Isotope Dilution Assays for the Quantitation of Amadori Compounds in Foods
Journal of Agricultural and Food Chemistry
2014
62
22
5020-5027

Munafo, John P., Jr.;Didzbalis, John;Schnell, Raymond J.;Schieberle, Peter;Steinhaus, Martin
Characterization of the Major Aroma-Active Compounds in Mango ( Mangifera indica L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis
Journal of Agricultural and Food Chemistry
2014
62
20
4544-4551

Granvogl, Michael
Development of Three Stable Isotope Dilution Assays for the Quantitation of ( E )-2-Butenal (Crotonaldehyde) in Heat-Processed Edible Fats and Oils as Well as in Food
Journal of Agricultural and Food Chemistry
2014
62
1272-1282

Lorber, Katja;Schieberle, Peter;Buettner, Andrea
Influence of the Chemical Structure on Odor Qualities and Odor Thresholds in Homologous Series of Alka-1,5-dien-3-ones, Alk-1-en-3-ones, Alka-1,5-dien-3-ols, and Alk-1-en-3-ols
Journal of Agricultural and Food Chemistry
2014
62
1025-1031

Seiber, James N.;Molyneux, Russell J.;Schieberle, Peter
Targeted Metabolomics: a New Section in the Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry
2014
62
22-23

Dunkel, Andreas;Steinhaus, Martin;Kotthoff, Matthias;Nowak, Bettina;Krautwurst, Dietmar;Schieberle, Peter;Hofmann, Thomas
Genuine Geruchssignaturen der Natur - Perspektiven aus der Lebensmittelchemie für die Biotechnologie
Angew. Chem.
2014
126
28
7250-7271

Dach, Anna Maria
Characterization of Key Aroma Compounds in Oat Pastry and their Generation during Processing
2014
Dissertation